Go wild about venison
Published:  09 November, 2006

Cookery writer, teacher and food stylist, Maxine Clark, has been offering visitors to Scotland's most prestigious country store, The House of Bruar, the chance to sample Highland Game's Scottish Wild Venison.

Maxine gave passers by the opportunity to try samples and canapés using Highland Game's venison. She was also signing copies of her cookery book 'Venison' and spent time answering all customers' venison cooking questions.

Claire Goody, assistant marketing manager of Dundee-based Highland Game, said: "We were delighted to appear at House of Bruar and we hope customers picked up some handy tips from a professional, to take away some different recipe ideas to try at home.

"Many people think venison is just for special occasions and don't appreciate how easy it is to include in their every day meals. Highland Game supply a wide range of convenient cuts including pave steaks, medallions and minced venison, all of which can be cooked quickly and without fussy ingredients in a variety of dishes.

"As well as being packed with natural goodness, bursting with flavour, tender and succulent, wild Scottish venison is high in protein and low in cholesterol, making it an ideal healthy alternative to other traditional meats."

Highland Game supply a number of wholesalers and Supermarkets including Morrison's, Tesco's and Waitrose, as well as supplying some of the country's best restaurants, butchers, delicatessens and private customers throughout the UK. Highland Game also recently won the Healthy Eating, New Product Award at the Scottish Food and Drink Excellence Awards. Highland Game has also launched its new Menu Club, featuring recipe cards and game boxes compiled by top chefs; Michelin star chef Martin Wishart, Geoffrey Smeddle of The Peat Inn and Tom Lewis of Monachyle Mhor.